Nasi Goreng
1 cup long-grain rice
Vegetable oil for frying
4 shallots, cut into very fine rings
Omelet
1 egg
Salt
Stir-fry
1 skinless chicken fillet, cut into small strips
1 clov garlic, crushed
Pinch of mild chili powder
4 oz cooked shrimp, peeled
4 scallions, sliced
2 tbsp soy sauce
1 tbsp chopped fresh parsley
Cook the rice according to the package instructions and allow to cool. Heat 1 inch of oil in a small frying pan. Saute th shallots in two batched until golden brown and drain on paper towels.
To make the omelet, beat the egg with a pinch of salt and half teaspoon water. Heat 1 tsp of oil in a frying pan. Pour in the egg and swirl to thinly cover the base of the pan. Cook for about 1 minute or until set, then turn over and cook for 30 seconds on the other side. Remove from the pan and cut into strips.
Heat 2 tbsp of the vegetable oin in a wok and stir-fry the chicken and garlic for 3 to 4 minutes. Stir in the chili powder, shrimp, and scallions and stir-fry for about 2 minutes. Add the rice and stir in the soy sauce and parsley and stir-fry for 4 to 5 minutes. Finally, stir in the strips of egg and golden shallots.
